| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oil |
| 1 |
c |
Water |
| 1 |
|
Stick butter |
| 2 |
oz |
Unsweetened chocolate |
| 2 |
oz |
Semi-sweet chocolate |
| 2 |
c |
Sugar |
| 2 |
c |
Flour |
| 1 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/2 |
c |
Buttermilk |
| 1 |
|
Stick butter |
| 2 |
oz |
Unsweetened chocolate |
| 2 |
oz |
Semi-sweet chocolate |
| 1 |
lb |
Confectioner's sugar (up to) |
| 8 |
tb |
Milk |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
CHOCOLATE ICING
CAKE: Boil together the first 5 ingredients until chocolate is melted. Mix
the next 6 ingredients together. Combine 2 mixtures and pour into greased
and floured 9x13-inch pan and bake at 400 for 20-30 minutes. Ice cake while
hot. CHOCOLATE ICING: Melt butter and chocolates together. Pour into
confectiner's sugar and milk. Blend well. Add pecans.
MRS JESSE COLLINS (ROSEMARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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